Cauliflower Soup
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 large brown onion, chopped2 garlic cloves, crushed1 head (1.3kg) cauliflower, cut into florets500g sebago potatoes, peeled, chopped1 litre vegetable stock1/2 cup milk
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.
Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Step 3
Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Step 3
Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 249.9
- Total Fat: 4.9 g
- Cholesterol: 1.5 mg
- Sodium: 112.8 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 10.5 g
- Protein: 10.7 g
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